Tasty Mini Potato Skins Recipe
Tasty Mini Potato Skins are crispy twice-baked potato halves loaded with a creamy and cheesy filling, topped with crispy bacon, sour cream, and fresh chives. This recipe offers a perfect balance of texture and flavor, making it an irresistible appetizer or snack.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 10 mini potato skins 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
Scale
Potatoes & Seasoning
- 1.75 lb Yukon Gold potatoes
- 1 tsp salt
- 0.5 tsp pepper
Oils & Fats
- 3.5 tbsp olive oil (preferably Bertolli for roasting)
- 2.5 tbsp butter (preferably Kerrygold unsalted)
Cheese & Dairy
- 1.75 cup shredded Kraft Sharp Cheddar cheese
- 1 cup sour cream
Seasonings & Extras
- 0.5 tsp garlic powder
- 10 slices bacon, cooked until very crispy and crumbled
- 0.25 bunch chives, snipped
Instructions
- Preheat and Prep Potatoes: Heat your oven to 425°F. Cut the potatoes in half lengthwise then toss with 1 tablespoon of olive oil, salt, and pepper in a bowl.
- Bake Potatoes: Spread potato halves cut-side down on a baking sheet and bake for 20-25 minutes until fork-tender and lightly golden. Let cool for a few minutes.
- Cook Bacon: Meanwhile, cook bacon slices in a skillet over medium-high heat for 8-10 minutes until very crispy, turning occasionally. Transfer to paper towels and crumble once cooled.
- Scoop and Mash Filling: Carefully scoop out potato flesh leaving about ¼-inch attached to skins to keep structure. Mash the scooped potato with butter, garlic powder, shredded cheese, and a pinch of salt and pepper; leave slightly chunky for texture.
- Refill Potato Skins: Spoon the mashed potato mixture evenly back into the skins, mounding slightly. Place on a clean baking sheet and drizzle with the remaining 2.5 tablespoons olive oil.
- Bake Filled Skins: Bake at 425°F for 8-10 minutes until tops are golden and heated through, and skins are crispy.
- Garnish and Serve: Remove from oven, cool 1-2 minutes, then top each with a dollop of sour cream, sprinkle with crumbled bacon and snipped chives. Serve immediately while warm and crispy.
Notes
- Using Yukon Gold potatoes provides a creamier texture, but Russets can be used for a fluffier filling.
- Leaving some potato flesh attached to the skins helps keep the skins intact during baking.
- Make sure bacon is very crispy to add the perfect crunch and avoid sogginess.
- Drizzling olive oil on top before the second bake helps crisp the skins and adds rich flavor.
- Serve immediately to maintain crispiness; letting them sit can soften the skins.
Keywords: mini potato skins, cheesy potato skins, bacon potato skins, appetizer, snack, baked potato recipe
Find it online: https://ricoloranz.com/tasty-mini-potato-skins-recipe/
